16 December 2010

Tonight's experiment: Black Bean Brownies

Black Bean Peppermint Brownies

4 ounces unsweetened baking chocolate

¼ cup butter
¼ cup coconut oil

6 eggs

3/4 cup maple syrup

2 cups black beans, pureed

2 1/2 tablespoons coffee

10 drops peppermint flavouring
Preheat oven to 350 degrees. Oil or butter an 8-inch baking pan. Melt chocolate and butter or oil together in small saucepan. In mixing bowl, beat eggs and maple syrup together. Add melted chocolate mixture and beat well. Beat in bean puree and coffee substitute. Fold in nuts. Pour batter into prepared pan. Bake 40 to 45 minutes, or until set. If you press your finger in the middle, it should make a little dent. Don't overbake. Cool. Cut into 2-inch squares.
Yield: 16

1 comment:

  1. Note: I didn't make these exactly as the recipe called for. I had 9 extra egg whites from the pie, so I added those. Then it was wet, so I added an extra half cup or so of nut flour.

    They turned out tasty, but the texture was more "pudding squares" than brownies, so I'll try again according to the recipe. ;) They taste good, though - -that's the point.


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